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Warm Hong Kong Mushroom Salad

This Little Goat went to Hong Kong
  • This Little Goat went to Hong Kong


4-6 side servings


45 minutes

active time

15 minutes


- ½ cup uncooked farro

- 2 Tbsp unsalted butter

- 3 Tbsp This Little Goat went to Hong Kong, divided

- 4 oz. Maitake mushrooms, torn into large chunks

- 4 oz. shiitake mushroom, sliced

- 4 cups fresh arugula

- Extra-virgin olive oil

- 2 Tbsp sherry vinegar

- ¼ cup dried cherries

- ¼ cup freshly-shaved Parmesan


Cook farro according to package instructions in a pot of salted water. Drain and set aside.

Melt the butter in a large skillet over medium/medium-high heat. Once the butter is melted, whisk in 2 Tablespoons Hong Kong sauce. Add in the mushrooms and season with 1 teaspoon salt. Let cook, tossing occasionally, until the mushrooms turn deep golden brown and crisp up around the edges, about 8-10 minutes. Using a slotted spoon, transfer the mushrooms to a clean plate.

Reheat the buttery Hong Kong sauce over low heat and whisk in the vinegar and 2 Tablespoons olive oil.

Place arugula on a large serving platter or individual plates. Top with farro, crispy mushrooms, dried cherries and freshly-shaved parmesan. Drizzle over your warm vinaigrette and serve immediately.

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